Start by shucking the fresh corn and removing the kernels from the cob. You can boil a large pot of salted water and cook the corn for about 5 minutes until tender, or grill the ears on medium heat for 10-15 minutes until charred. Let the corn cool slightly, then transfer the kernels to a large mixing bowl, allowing the sweet crunch of the corn to shine.

While the corn is cooling, dice the avocado, red onion, and tomatoes (if using) into small, bite-sized pieces. Take care with the avocado to ensure it remains intact and avoid browning by drizzling a little lime juice over it. Add these chopped ingredients to the bowl with the corn, creating a vibrant medley full of color and texture in your Summer Corn Salad.

Rinse and chop a handful of fresh cilantro, or your preferred herb, to complement the salad's bright flavors. Sprinkle the cilantro over the corn and vegetable mixture. This will infuse the Summer Corn Salad with a fresh, herbaceous touch, enhancing the overall flavor and giving it that garden-fresh appeal.

Drizzle the salad with freshly squeezed lime juice to add a zesty kick, followed by a splash of olive oil for richness, if desired. Use a spoon or spatula to gently toss all the ingredients together, ensuring everything is well-coated but being careful not to mash the avocado.

For the best experience, let your Summer Corn Salad sit for about 5-10 minutes before serving. This brief rest period allows the flavors to meld beautifully together, enhancing the overall taste of the salad.

Once the flavors have come together, your Summer Corn Salad with Avocado is ready to be served! Scoop it into a large serving bowl or individual plates, and garnish with a sprinkle of extra cilantro if desired.